WO2017209598A1 - Substitut amélioré de lait de coco liquide à base de palme et procédé de production amélioré - Google Patents

Substitut amélioré de lait de coco liquide à base de palme et procédé de production amélioré Download PDF

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Publication number
WO2017209598A1
WO2017209598A1 PCT/MY2017/000020 MY2017000020W WO2017209598A1 WO 2017209598 A1 WO2017209598 A1 WO 2017209598A1 MY 2017000020 W MY2017000020 W MY 2017000020W WO 2017209598 A1 WO2017209598 A1 WO 2017209598A1
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WO
WIPO (PCT)
Prior art keywords
santan
palm
sawit
coconut milk
plus
Prior art date
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Ceased
Application number
PCT/MY2017/000020
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English (en)
Inventor
Zaida ZAINAL
Miskandar MAT SAHRI
Suid ABDUL AZIZ
Wan Rosnani AWG ISA
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Malaysian Palm Oil Board MPOB
Original Assignee
Malaysian Palm Oil Board MPOB
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Malaysian Palm Oil Board MPOB filed Critical Malaysian Palm Oil Board MPOB
Publication of WO2017209598A1 publication Critical patent/WO2017209598A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins

Definitions

  • the present invention relates to an improved process for producing an improved palm-based liquid coconut milk substitute.
  • coconut santan has triggered alarming issues pertaining to health.
  • Coconut saiuati if taken in large quantities or frequently, is considered a bad food for health (Mensink and Kan tan, 1992, Hayes et at, 1992) as more than 90% of its fatty acids are saturated, and mainly lauric (C12:0) and myristic (C14:0) which have been identified as risk factors in the development of a variety of lifestyle diseases, such as heart disease, certain cancers, obesity.
  • coconut milk contains a large proportion of lauric acid (C12:0) and myristic acid (C14:0), a saturated fat that raises total blood cholesterol levels by increasing the amount of low-density lipoprotein cholesterol (Mensink et al., 2003; Jump et «/., 2016).
  • coconut santan substitute to obviate the health defects of coconut.
  • Palm-based liquid coconut milk substitute (popularly referred to as "Santan sawif ) was first introduced by Malaysian Palm Oil Board (MPOB) as a novel product in 2008 (TT 390).
  • MPOB Malaysian Palm Oil Board
  • the santan sawit is a new agro-based research product is definitely the best alternative product to replace the traditional coconut santan.
  • Myristic acid (1%), stearic acid (5%) and palmitic acid (44%) make up the saturated fatty acid component in addition to mono unsaturated oleic acid (39%) and polyunsaturated linoleic acid (11%) in Santan Sawit.
  • saturated fat has been shown to have loads of positive effects on the body.
  • Some human clinical studies have found that saturated fats do not create high cholesterol, do not contribute to heart disease, are not cancer-causing and do not clog arteries.
  • saturated fats play many vital roles in the body to help strengthen the immune system, promote healthy bones, provide energy and structural integrity to the cells, protect the liver, and assist the body's metabolism of essential fatty acids.
  • palm oil increases the good HDL cholesterol levels while having a neutral to beneficial effect on the bad LDL cholesterol levels, thus promoting cardiovascular health (De sou/a et al., 2015; Ong, 2002; Edem, 2002).
  • Palm Oil Research Institute produced a palm-based coconut milk powder substitute in a powdered form using a spray drying technique which has been granted as Malaysian Patent no. MY-133041 -A. Without water, it stored better, and had improved flavour and nutritive value, and enhanced stability and was easier to handle during storage and transport (Zaida ei al, 1997. Production and Characterization of palm-baaed santan powder, PORIM Information Series No. 45).
  • liquid coconut milk substitute produced by the improved process of the present invention will also be re ferreed to as "santan sawit plus".
  • the present invention provides a process for producing a palm-based liquid coconut milk substitute comprising the steps of: i. weighing the ingredients in group (A) comprising :
  • step iii mixing the oil-based ingredients of group (B) into the water-based mixture obtained from step iii slowly and continuously using the mixer until the mixture of the oil-based and water-based ingredients are mixed well;
  • step vii storing the homogenized mixture from step vii in a chiller for one day
  • step vii is a process for producing a palm-based liquid coconut milk substitute, wherein the retort process technology in step x comprises the steps of:
  • step ix placing the mixture from step ix inside a container such as a retort pouch; ii. sealing the container, and then placing the container in a retort, which is a small industrial-scale pressure cooker,
  • the optimum range of temperature for the retort processing is between 95°C to 110°C for 10 to 30 minutes.
  • the ingredients in group (A) may optionally further include a food preservative.
  • the food preservative is not limited to, but may be, one or more of the following:
  • the process of the present invention is able to produce a palm-based liquid coconut milk substitute which has shelf life stability for more than 10 months without affecting its overall acceptability and stability and it is available in ready-to-use form.
  • the "santan sawit plus * ' is stable at various temperatures including at
  • the "santan sawit plus” is rich in vitamin A, E and tocotrienol.
  • the "santan sawit plus” resembles the similar taste as good as the coconut santan, liquid milk and it is a trans-free palm-based liquid coconut milk-substitute, and being produced using natural source of plants without preservatives. Foods prepared using "santan sawit plus” hardly turns rancid within a month.
  • Figure 1 The appearance of Santan Sawit versus Santan Sawit Plus after 15 days storage at 27°C. Santan Sawit Plus was retort for 25 minutes at 106°C).
  • Figure 2 Santan Sawit Plus with improved process has longer shelf life of 10 months at various temperatures.
  • Figure 3 Santan Sawit Plus with (retort process technology) thermal treatment and preservative stored at various temperatures also show longer shelf life of 10 months.
  • Figure 4 The sensory evaluation of Santan Sawit Plus from various aspects e.g. appearance, odour, taste, creamy and overall acceptance of Santan Sawit Plus as compared to those of the commercial Santan Sawit.
  • Figure 5 The microbial study on Santan Sawit Plus for 1 month and 10 months storage at 27°C.
  • Figure 6 The microbial study on Santan Sawit and Santan Sawit Plus.
  • Figure7(a) Transmission profiles at 2000 rpm of coconut santan, from the top of the cell (104mm) to the bottom (130mm) of the cell.
  • Figure 7(b) Transmission profiles at 20(H) rpm of commercial santan sawit, from the top of the cell (104mm) to the bottom (130mm) of the cell
  • the present invention provides an improved process to produce a "santan sawit plus” with longer shelf life stability and it is available in ready-to-use form at various temperatures (i.e
  • the "santan sawit plus” resembles the similar taste as good as the coconut santan, liquid milk and it is a trans-free palm-based liquid coconut milk- substitute, and being produced using natural source of plants. Preservatives are not necessary but may optionally be used. It is a healthier product compared to coconut santan due to its lower contents of lauric acid and myristic acids and it is naturally rich in vitamin A, E and tocotrienol.
  • "santan sawit plus” has a longer shelf life stability for more than 10 months without affecting its overall acceptability and stability. Foods prepared using "santan sawit plus' * hardly turns rancid within a month.
  • the improved process producing the 'santan sawit plus' involves a cost-effective treatment, sterilization with and without the additions of preservatives. It is interesting to note that thermal sterilization does not only retain its sensory properties, but it is found mat the "santan sawit plus” is microbiologically sate for more than 10 months at 27°C. Therefore, the "santan sawit plus” is stable prior to prolonged storage conditions without the need of refrigeration, and this ultimately allows the product to be marketed to overseas.
  • Vitamin E is an important fat-soluble antioxidant compound that helps the body in neutralizing the dangerous after-effects of oxidation of fats. This vitamin acts in halting free-radical production, which is a main factor in preventing the development of chronic diseases and ageing. It is also an essential element in the total maintenance of a healthy immune system. Current studies have proven that vitamin E especially palm tocotrienols role in preventing degenerative mental imbalances such as dementia and Alzheimer's disease (Gopalan et al., 2013). Palm oil contains higher amount of tocotrienols than tocopherols.
  • Preservatives are not necessary but may optionally be used.
  • ingredients in group (A) and ingredients group (B) were weighted correctly.
  • the ingredients in group (A) and in group (B) were mixed using a mixer at high speed (water- based).
  • the palm-based oil was melted first before mix to the mixture.
  • the oil-based ingredients were put into water-based slowly and continuously mixed using the mixer until the mixture ("santan sawit") is mixed well and its temperature was taken.
  • the "santan sawit” was put into a homogenizer to homogenize it at 750bar to 850bar.
  • the temperature of the ''santan sawit” was recorded once the homogenization process is completed.
  • the homogenized "santan sawit” was stored into a chiller for one day. It was then further used for the retort processing (improved process).
  • the final product of "santan sawit PLUS" were kept in incubator at 5, 10, 15, 20, 25 and 25-30°C.
  • the retort processing of Santan Sawit is a process of terminal thermal sterilization of food or a method of achieving commercially sterile Santan Sawit Plus.
  • Santan Sawit Plus can be made available for long time consumption without any harmful effects.
  • This commercial sterility was the "degree of sterilization at which all pathogenic and toxin- forming organisms had been destroyed, as well as all other types of organisms grow in the Santan Sawit Plus and produce spoilage under normal handling and storage conditions.
  • the basic method for retorting a Santan Sawit Plus was placing the sample inside or a retort pouch, sealing the container, and then placing the container in a retort, which was a small industrial -scale pressure cooker.
  • the retort was sealed and heated to a specific temperature, generally exceeding the boiling point of water.
  • the Santan Sawit Plus was then heated for a specific length of time.
  • the processing time and temperature must be sufficient to tender the Santan Sawit Plus commercially sterile.
  • the Santan Sawit Plus is cooled to room temperature.
  • the severe heat treatment of retort processing can also destroy essential nutrients, negatively affect sensory properties and change the color of Santan Sawit Plus. Therefore, the optimum temperature was determined. In this study, the range of the temperature was between 95°C to 1 10°C for 10 to 30 minutes.
  • the aim in choosing a processing temperature and time for a retorted Santan Sawit Plus is to maximize the quality retention and prevent overcooking, while maintaining the safety of the Santan Sawit Plus.
  • the length of processing time for retorted Santan Sawit Plus depends on the rate of heat transfer and on the dimensions of the package being processed. The smaller and thinner of the containers, the shorter the processing time required due to the shorter distance for heat transfer. In the processing of Santan Sawit Plus, the time used for the process is about 15, 20 and 25 minutes.
  • Table 3 The product characteristics study on Santan Sawit Pius.
  • the first characteristic evaluated was appearance, which is important for giving the initial impression and influencing subsequent judgments on the product. Based on the observation, San tan Sawit Plus at temperatures are stable with no color change or odor developed for more than 10 months compared to the previous santan sawit or coconut santan. Santan Sawit Plus stored a as well as at ambient temperature from 1 month up to 10 months with thermal treatment (106X, 25 minutes) still stayed fresh tor more than 10 months without separation and deterioration as shown in the picture. The product is more stable at lower temperatures. Santan Sawit Plus stored at 5-10°C, therefore, it has very long shelf lives up to 2 years. It was limited by degradation of food quality and not bacterial contamination. Table 4: Storage Stability Study of Santan Sawit Plus
  • the stability cylce of santan was determined using Lumifuge 1 10. By utilizing centrifugal forces, it enables acceleration of the sedimentation of the dispersed particles to the bottom of the cell, leading to a clarification of the dispersion. Migration of particles or droplets was recorded during centrifugaiion using this stability analyzer. Data may be assessed in terms of stability behavior.
  • the evolution (kinetics) of the demixing was documented by a sequence of the respective transmission profiles (transmission versus position within the sample) taken after selected time intervals (Ng et al., 2013). The stability cylce of a sample can be determinded viathe stability behaviour.
  • Figure 7 shows that the evolution of transmission profiles for three samples which were (a) coconut santan: (b) commercial santan sawit and (c) santan sawit Plus. All samples depicted the position of the interface immediately after the start of the centrifugation (10s) and the second profile (on the right) after 2542.65s of the centrifugation. For the first profile (on the left) which is coconut santan, showed that the santan was not stable which shown high transmission starting on position 113mm. The high transmission indicate that the sedimentation start to form in coconut santan sample which indicate the high rate of clarification (22.71%/hour).
  • the profile for santan sawit Plus the particle was present in more stable stage compared to other two samples which is at 109mm which all particles remained dispersed until 127mm and only after that which is at the position 128mm the sedimentation starting to formed and had the lowest clarification velocity (0.5530%/hour). From the transmission profile and clarification rate showed that the santan sawit Plus that been stored for 300days as expected more stable compared to the commercial santan and coconut santan.
  • the colour of three different santan was determined using chromameter as presented in table S.
  • the Santan Sawit Plus has the lowest value of lightness (86.43) compared to the commercial santan and coconut santan which has higher value (96.40; 91.41).
  • the *a value shows that santan sawit plus withthe lowest redness characteristic (0.17)
  • *b value shows that santan sawit plus withhighest yellowness characteristic (6.22). This may influenced by the thermal treatment that been done to the santan sawit plus. However, the colour of santan sawit plus is considered acceptable for usage. 16
  • Tabic 5 The colour determination for three different santan (L*-Lightness, a* ⁇ red-greenrtess, b*-yellow ⁇ blueness)
  • the estimated total investment cost is RM 2,859,274. At production level of 1200,000 kg per annum and at a long-term price of RM 8.00 per kg, it will generate an income of RM 7,100,691 per year. The prospects in a Santan Sawit Plus are attractive with a payback period of two years.
  • Palm oil biochemical, physiological, nutritional, hematological, and toxicological aspects: a review. Plant Foods Hum Nutr. 2002 Fall; 57(3 -4):319-341.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Feed For Specific Animals (AREA)

Abstract

La présente invention concerne un procédé amélioré de production d'un substitut de lait de coco liquide à base de palme, permettant d'obtenir un substitut de lait de coco liquide amélioré ayant une plus grande stabilité de conservation à diverses températures.
PCT/MY2017/000020 2016-06-01 2017-05-31 Substitut amélioré de lait de coco liquide à base de palme et procédé de production amélioré Ceased WO2017209598A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MYPI2016702004 2016-06-01
MYPI2016702004A MY194615A (en) 2016-06-01 2016-06-01 Improved palm-based liquid coconut milk substitute with improved process

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WO2017209598A1 true WO2017209598A1 (fr) 2017-12-07

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5698254A (en) * 1993-01-18 1997-12-16 Unilever Patent Holdings B.V. Coconut cream alternative and method of preparing same
WO1998019553A1 (fr) * 1996-11-04 1998-05-14 Unilever N.V. Variante stable de creme de noix de coco
JP2008099676A (ja) * 2006-09-22 2008-05-01 Sanei Gen Ffi Inc ココナッツミルク含有飲食品及びその風味向上方法
US20080226794A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Non-nutritive sweetened beverages with coconut milk
WO2013077726A2 (fr) * 2011-11-23 2013-05-30 Malaysian Palm Oil Board Substitut de lait de noix de coco liquide à base de palme

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5698254A (en) * 1993-01-18 1997-12-16 Unilever Patent Holdings B.V. Coconut cream alternative and method of preparing same
WO1998019553A1 (fr) * 1996-11-04 1998-05-14 Unilever N.V. Variante stable de creme de noix de coco
JP2008099676A (ja) * 2006-09-22 2008-05-01 Sanei Gen Ffi Inc ココナッツミルク含有飲食品及びその風味向上方法
US20080226794A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Non-nutritive sweetened beverages with coconut milk
WO2013077726A2 (fr) * 2011-11-23 2013-05-30 Malaysian Palm Oil Board Substitut de lait de noix de coco liquide à base de palme

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